Dessert

Caramel Coconut Bars (Samoas Inspired) Recipe

ByMarina Montclair April 4, 2026April 4, 2026

Introduction

These Caramel Coconut Bars are a delicious homemade twist on the beloved Samoas cookie. Featuring a buttery crust, rich caramel coconut filling, and a milk chocolate drizzle, they make an irresistible treat for any occasion.

A close-up view of several square dessert bars arranged on a white, marbled surface, each bar showing three layers: a light golden, crumbly pastry base, a thick caramel layer with a slightly sticky texture and bits of nuts, and a drizzle of smooth milk chocolate sauce on top in thin, wavy lines. Small flakes of sea salt are scattered over the caramel, adding texture and a touch of white contrast. The edges of the bars are uneven and crumbly, giving a homemade feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Crust:

½ cup (115g) unsalted butter, softened
⅓ cup (70g) brown sugar, light or dark
¼ teaspoon salt
1¼ cups (157g) all purpose flour, spooned and leveled

Filling:

6 tablespoons (86g) unsalted butter, cut into pieces
¾ cup (156g) brown sugar, light or dark
2 tablespoons honey
¼ cup (60g) heavy cream
scant ½ teaspoon salt
1¼ cups (105g) sweetened shredded coconut
½ teaspoon pure vanilla extract

Topping:

¾ cup (125g) milk chocolate chips
flaky finishing salt, optional

Instructions

Step 1: Preheat the oven to 350°F with a rack in the center. Line an 8×8 metal baking pan with foil or parchment paper and lightly grease it.
Step 2: In a mixer with paddle attachment, beat the softened butter, brown sugar, salt, and flour for several minutes until crumbly but combined. The mixture should hold together when pressed between your fingertips. Press evenly into the prepared pan and bake for 15 minutes.
Step 3: While the crust bakes, combine butter, brown sugar, honey, heavy cream, and salt in a medium saucepan over medium heat. Stir occasionally until the mixture simmers with bubbles throughout, then simmer for 2 minutes.
Step 4: Remove from heat, stir in vanilla extract and shredded coconut. Pour this filling over the baked crust and smooth into an even layer. Return to the oven and bake for 12 minutes. Cool completely on a wire rack.
Step 5: Melt the milk chocolate chips slowly using a double boiler or microwave to avoid seizing. Transfer melted chocolate to a piping or zip-top bag and snip a small corner off. Drizzle chocolate over the bars in a zigzag pattern.
Step 6: Optionally sprinkle flaky finishing salt over the chocolate drizzle. Allow the chocolate to set for a couple of hours before cutting and serving.

Tips & Variations

For a smoother texture, roughly chop the shredded coconut to avoid stringy pieces, depending on your preference.
Cutting the bars before drizzling the chocolate makes decorating easier and less messy.
Use dark chocolate chips instead of milk chocolate for a richer flavor contrast.

Storage

Store the bars in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 3 months. Serve these bars at room temperature or slightly chilled; note that they firm up as they cool.

How to Serve

The image shows close-up square pieces of a dessert with three visible layers. The top layer is shiny and golden caramel with a sticky texture, sprinkled lightly with small white flakes of sea salt. The middle layer is a soft, pale brown cookie crust that looks dense and crumbly. Drizzled over the caramel top are thick lines of smooth milk chocolate sauce in a zigzag pattern. The squares are arranged on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut instead of sweetened?

Yes, but keep in mind that the bars will be less sweet. You may want to adjust the amount of sugar slightly or add a bit more honey to balance the flavors.

How do I prevent the chocolate from seizing when melting?

Melt the chocolate slowly over low heat or in short bursts in the microwave, stirring often. Avoid any moisture contact, as even a small amount of water can cause the chocolate to seize.